Summary

Ingredients

• 1 ½ can chickpeas, approx. 400 g each
• 5 tablespoon tahini
• 1 lemon (s), juice it
• 4 tablespoon yogurt, Greek
• 1 small clove (s) garlic, chopped
• 1 pinch cumin
• 1 pinch coriander powder
• 0.25 ¼ salt lemon (s), peel it
• Pomegranate seeds
• olive oil

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Instructions

1. Mix the tahini with the lemon juice, if the mixture becomes too firm, add a little water.
2. Then add the yogurt, garlic, cumin and chopped salt lemon peel and puree again.
3. Now add the drained chickpeas from a can and mix well.
4. Heat the remaining chickpeas with the liquid and add the coriander.
5. Now arrange the hummus in a ring on your plate, put the warm chickpeas in the middle and garnish everything with pomegranate seeds and olive oil.